- Pastry Techniques
Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes
Traditional and contemporary tarts, cakes / entremets, individual pastries, petit-fours, gateaux de voyage, chocolate molding, chocolate bonbons, French confectioneries, ice creams, frozen desserts…
- Dessert and Beverage Pairing
An introductory course to wines and other beverages that can be served with desserts.
- Guest Chef demonstrations
Well-known guest chefs will be invited to give demonstrations of their own recipes. These Chefs will use advanced techniques to produce modern and trendy pastries.
- Applied Art
An overview of drawing and painting skills applied to pastry.
- Creativity project
Participants will receive 15 hours of practical art classes working towards a creativity project in which they will design and produce their very own pastry. As a final exam, participants will present their creation to a panel of judges.
- Professional French
Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …)
- Gastronomy-related conferences and visits
Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes
- Study Trip
At the end of the program, students will take a three-day trip to a French region or city to discover its history, culture and gastronomy
Intensive Professional Program in French Pastry
Taught in English
16 weeks (560 hours)
+ 3 month internship
Interested in becoming a fine pastry chef? FERRANDI teaches students the fundamentals and advanced techniques to become experts in pastry: cakes, candies, tarts, individual desserts, ice creams, viennoiseries…
The training can be followed by a 3-month internship (for students who demonstrate a high level of motivation and competency based on grades, attendance and overall performance during the training) with a pastry shop, restaurant or hotel.
The pastry program includes 560 teaching hours, over 70% spent in the kitchen
The internship lasts 3 months. Students who meet performance and attendance requirements will be placed by their chef-instructor in prestigious restaurants, hotels and pastry shops in France.
Internships in the student’s home country are authorized with permission.